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vegan dinner

Southwest Mac & Cheeze Stuffed Zucchini is a delicious, hearty and kid-friendly dinner that will please kids and adults-alike! Also vegan and gluten-free!

Everything is better stuffed. Period.

So many of our recipes involve stuffing tasty food with more tasty food, that’s just the way we like it. For example,Stuffed Peppers, Stuffed Eggplant, Stuffed Mushroomsand now to today’s recipe, Stuffed Zucchini! My favorite part about stuffed anything is that you can get creative with it and pretty much fill anything you want with whatever you like. Sound’s like a win-win, right!?

Well today’s stuffed zucchini is unlike any traditional stuffed zucchini that you’ve probably ever seen before, it’s pretty darn epic and made extra easy and special with Amy’s Kitchen Rice Mac & Cheeze! If you’ve had Amy’s products before, you know how delicious and high quality they are, especially my favorite product which is this Vegan Mac & Cheeze. Don’t let the fact that this is vegan fool you, it tastes like actual macaroni and cheese and I like it even more!

Amy’s Kitchen asked us if we could make a recipes that focuses on fresh summer produce and using one of their amazing products for their current campaign #summerwithamys. Of course I had to go with the Mac & Cheeze to make a recipe and make something stuffed. Zucchini has to be our favorite summer veggie hands down so we chose to do a stuffed zucchini and make a southwestern Mac & Cheeze filling using Amy’s Mac & Cheeze, fresh tomatoes, corn, avocado and chili powder!

Southwest Mac & Cheeze Stuffed Zucchini

This stuffed zucchini is an amazing and healthy meatless dinner that is super easy to make thanks to Amy’s Kitchen Rice Mac & Cheeze. Any Mac & Cheese lovers will absolutely fall in love with this hearty, cheezy and crowd-pleasing dinner. It’s also vegan and gluten-free friendly!

This recipe will become your new favorite way to eat summer produce, I promise you!

Preheat oven to 350. Cook Amy's Mac n' Cheese according to directions on package and add to a large bowl. Place zucchini on baking sheet and cook for 15-20 minutes, or slightly soft and let cool. scoop out as much flesh as possible from zucchini without breaking it. Combine tomato, corn, avocado and chili powder in a small bowl and add to cooked pasta, stir well. Spoon filling into zucchini without over-stuffing (you may have extra filling if your zucchini are smaller) and bake for 20-25 minutes.

Being the Veggie Monster that I am (seriously though), I always try to create recipes that are about 80% veggies to show people that vegetable are delish! Today I went far out and created a recipe containing 100% VEGETABLES (well ok like 95% including spices and oat flour)! Thats right! I’m on a mission to show people that veggies taste as good as they are good for you! These patties taste similar to Falafels, however they aren’t fried in greasy oil! No added shit crap here! Just the good stuff (aka a vegan and vegetarian’s dream).

Garlic Spinach and Carrot Chickpea Patties

Serves 2 (2 patties each)

1 can chickpeas, drained and rinsed

3 cloves of garlic, chopped

1/2 cup spinach

1/2 cup grated carrots

1/4 cup oat flour ( or 1/4 cup oats pulverized)

2 Tbsp. fresh parsley, chopped

1/2 tsp. paprika

1/4 tsp. red pepper flakes

1/4 tsp. cumin

salt and pepper

Preheat oven to 350 degrees.

In a food processor, combine chickpeas, spinach, parsley and spices. Blend for about 30 seconds, or until mixture is smoothed.

Mushrooms are good, portabellos are even better, but stuffed portabellos are the best! These big, meaty monsters have been hanging around in my fridge for the past few days, so I decided to make something with them, something creamy, something filling, something delicious! These stuffed bundles will satisfy meat lovers and vegetarians alike! These are a wonderful and filling dinner to satisfy your nutritional needs and taste buds! Think of them like a double stuffed potato, but mushroom style! It taste like garlic mashed potatoes are stuffed into these mushrooms, creating a creamy and in-your-face flavor!

Spinach and Garlic Potato Stuffed Portobello Mushrooms

6 portabella mushrooms, stemmed and washed

2 potatoes, cooked and skins peeled off

1 cup spinach

2 garlic cloves, chopped

2 Tbsp. fresh parsley, chopped

salt and pepper

1 small tomato, sliced

shredded mozzarella cheese, or vegan cheese (optional)

Heat oven to 350 degrees. Place mushrooms on cooking sheet and spray with cooking spray. Cook for about 20-25 minutes, or until mushrooms are tender.

While mushrooms are cooking, Place potatoes, spinach, garlic, parsley, salt and pepper in a food processor. Blend for about 1 minute, or until mixture is smooth.

Fill mushrooms with potato mixture and top with sliced tomatoes and cheese (if desired).